Description
A delicious vegan meatloaf recipe made with vegan ground beef, onions, herbs, and a savory tomato sauce. This hearty dish is perfect for a comforting dinner that’s both flavorful and satisfying.
Ingredients
Vegan Meatloaf:
- 2 lb (1 kg) vegan ground beef, such as Beyond Meat or Impossible
- ½ large onion, minced
- 2 teaspoons garlic powder, or 1 teaspoon minced garlic
- 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
- ¼ cup (15 g) chopped fresh parsley, plus extra for serving
- 1 teaspoon vegan beef-flavored bouillon, or soy sauce, I used Better Than Bouillon No-Beef Base
- ¼ teaspoon salt, or to taste (vegan meats and bouillon seasonings usually have added salt)
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ cup (60 g) fresh breadcrumbs, I used grated sourdough
Tomato Sauce:
- 4 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 2 teaspoons brown sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and lightly oil a 2-pound loaf pan.
- Mix the meatloaf ingredients: In a large bowl, combine the vegan ground beef, onion, garlic, herbs, bouillon, salt, pepper, and breadcrumbs. Mix well.
- Prepare the tomato sauce: In a small bowl, mix together ketchup, Dijon mustard, and brown sugar.
- Form the loaf: Pack the meatloaf mixture into the loaf pan and spread the tomato sauce on top.
- Bake: Bake the meatloaf for 45 minutes until cooked through and slightly browned.
- Rest and serve: Let the meatloaf rest for 5 minutes before slicing. Serve with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 3g
- Sodium: 634mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0.03mg
